2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounce) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 flour tortillas (10 inches)

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2-in, pieces. Yield: 15-20 servings.

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